Chocolate Chip Pumpkin Bread
This Chocolate Chip Pumpkin Bread is delightfully moist, easy to make and packed full of chocolate chips with all the pumpkin spice! Mix it all together by hand, pop it in the oven and your house will fill with the warm spices that is pumpkin season!
My favorite thing though is how well it freezes! It makes such a great pick me up treat that you can take with you and have any time!
If you’re looking for more pumpkin deserts for the holiday season, some of my favorites are my no-bake pumpkin cheesecake, I have a baked version too. My Chewy Chocolate Chip Pumpkin Cookies and my Halloween Chocolate Filled Pumpkin Cookies. If you’re looking for a great recipe to make your own pumpkin puree and give your pumpkin desserts a flavor boost, give my easy pumpkin puree recipe a go here!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
My favorite things about Chocolate Chip Pumpkin Bread?
So many things to love about Pumpkin bread. Let’s begin with the bread itself!
- Pumpkin bread – the bread isn’t really bread at all. In fact it’s a delicate cake that is ultra moist because of the delightful pumpkin puree in it. It’s light, rich and perfectly sweet. One slice is all you need to hit your sweet spot!
- Pumpkin spices – like with most delicious pumpkin desserts, pairing them with pumpkin spices just elevates all the yum! Pumpkin spice is super easy to make.
- Chocolate Chips – The chocolate chips used in my recipe are semi sweet so they don’t add too much sweetness but for chocolate lovers like me, they add a delicious boost of chocolate that goes so well with spiced cake! I go a little overboard with my chocolate chips so you can add less if you like. Or even replace them with walnuts if you like!
How do I make my own Pumpkin spice?
You can use store bought pumpkin spice, but making your own pumpkin spice is so. easy! Simply mix together 3 tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg (fresh is best), 1 tsp ground cloves, 1 tsp ground allspice, pinch of ground black pepper. Store it in an airtight container and use all season!
Ingredients You Need To Make Chocolate Chip Pumpkin Bread
- Flour – I used all-purpose flour.
- Pumpkin spices – I use a mixture of all ground all-spice, cloves, cinnamon, and freshly grated nutmeg. You can use ground nutmeg but fresh tastes better.
- Salt – I used fine salt.
- Bicarb soda – also known as baking soda, this helps give the cake a boost of air in the oven as it bakes.
- Pumpkin Puree – You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
- Vegetable oil -you can use sunflower oil instead. This makes the pumpkin bread incredibly moist.
- Eggs – I used large eggs.
- Caster sugar – also known as superfine sugar. You can replace this with granulated sugar instead.
- Brown sugar – helps give this a deeper color and flavor.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
How to make Chocolate Chip Pumpkin Bread!
- Mix the dry ingredients
- Mix some of the dry with the chocolate chips
- Mix the wet ingredients
- Combine wet with dry
- Add the chocolate chips
- Add to the cake tin
- Sprinkle with chocolate chips
- Slice and serve!
Tips and Tricks For Recipe Success!
- Make your bread the day before serving for an even more moist cake! Day two is even better, if it lasts that long!
- Wrap up tightly in plastic wrap and freeze for an on the go treat. We have ours at the zoo! Saves lining up for a treat as we stroll around saying hello to Sophie the giraffe.
- Replace the chocolate chips with walnuts or pecans for a less sweet bread.
- Running a knife through the center of your batter before baking helps give you that iconic middle part and looks nice when sliced.
Frequently Asked Questions about Chocolate Chip Pumpkin Bread
What does it taste like?
Warm, moist and packed full of delicious pumpkin! Paired with chocolate chips, it makes the ultimate pumpkin season treat!
How do I store this?
You can store this in an airtight container for up to three days in the fridge. Microwave for 30 seconds to warm up.
Can I freeze this?
Yes! OMG it is such a great pumpkin bread to freeze. It thaws back to a fresh slice of deliciousness. Simply wrap each slice in tight in plastic wrap and freeze. Thaw and serve!
Can I make this gluten free?
I haven’t tested this recipe with gluten free bread so I can’t say for sure. If you give it a go, let me know in the comments!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If you loved this recipe, check these out!
No-Bake Pumpkin Cheesecake
Chewy Chocolate Chip Pumpkin Cookies
How to Make Pumpkin Puree for Baking
Pumpkin Mousse Bars
Soft And Moist Chocolate Chip Pumpkin Bread
My Soft and Moist Chocolate Chip Pumpkin Bread is loaded with rich chocolate chips and has an incredibly tender, melt-in-your-mouth texture with each bite.
Serves 8 slices
Ingredients
Chocolate Chip Pumpkin Bread
- 225 g all-purpose flour
- 1 tsp cinnamon powder
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp salt
- 1/2 tsp bicarb soda
- 50 g brown sugar
- 160 g caster sugar
- 300 g pumpkin puree, see notes
- 2 eggs
- 190 g vegetable oil
- 1/2 tsp vanilla extract
- 150 g dark chocolate chips
Learn How To Make it! [VIDEO]
Instructions
Chocolate Chip Pumpkin Bread
- Preheat a fan forced oven to 160C / 320F (180C/355F for no fan). Spray an 22 x 13cm / 9 x 5-inch (7.5cm / 3-inches high) loaf tin with oil spray and line the sides and bottom with baking paper. Set aside.
- Combine dry ingredients – Add the flour, nutmeg, cinnamon, ginger, cloves, baking soda and salt to a large mixing bowl. Use a whisk to combine. Take 1 tbsp of dry ingredients and add into a bowl with the chocolate chips. Use a spoon to mix around to coat the chocolate chips. This will help stop them from sinking to the bottom as the cake bakes.
- Combine wet ingredients – Add both sugars, pumpkin puree, oil, eggs and vanilla extract into a medium sized mixing bowl and use a whisk to combine until smooth.
- Mix wet with dry – Pour into the dry ingredients and stir until everything is well combined. Add the chocolate chips and fold through the batter. The batter will be thick and smooth.
- Bake – Pour the batter into the loaf tine and use a spoon to smoothen out the top. Bake for 80 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then transfer over to a cooling rack and allow to cool to room temperature, about 2 hours, before slicing.
Notes
Pumpkin Puree – You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
Chocolate Chips – these can be found in the baking isle of your supermarket. Opt in for good quality chocolate chips for best flavor results. Dark, milk or white chocolate chips will work for this recipe.
Storage – Chocolate Chip Pumpkin Bread can be stored in an airtight container for up to three days.
Nutrition – is an approximate and is based on per slice. This makes about 8 sensibly thick slices.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!
Nutrition
Calories : 288kcal
Carbonhydrates: 40g
Protein: 6g
Fat: 7g
Saturated Fat: 5g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat : 1g
Trans Fat : 0.004g
Cholesterol: 41mg
Sodium: 399mg
Potassium : 252mg
Fiber: 2g
Sugar : 16g
Vitamin A: 4829IU
Vitamin C: 1mg
Calcium: 81mg
Iron: 2mg
Nutrition Disclosure
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4 comments
This was so sooo delicious I couldn’t stop eating it. Also easy and straightforward bake. It’s also dairy free if you use dairy free chocolate chips.
Thanks so much Lacey! N x
Very easy to make and delicious! Making this tomorrow again 😄
Hi Gosia! So glad you enjoyed it and found it easy to make. Hope it turns out just as delicious tomorrow! N x